Good Morning America Recipes

Sheral Wilson's Breakfast Bake

This Meal Pops in the Freezer and Keeps Fresh for More Than Three Months

PHOTO A fluffy egg casserole is shown.
Servings:Over 8
Difficulty: Moderate
Cook Time: min

Sheral Wilson and other community members pitched in to make dishes that can be easily frozen. The community brought the meals to a family of child who was a very ill.

This light fluffy egg casserole, sprinkled with tasty bacon, retains its fresh flavor after freezing. While it's great for breakfast, it's an easy-to-reheat meal for lunch or dinner, too. The recipe makes two casseroles, so you can serve one right away and freeze the second one for later.

Breakfast Bake appears in the "The Taste of Home Cookbook: Cooks Who Care Edition."


  • 4-1/2 cups seasoned croutons
  • 2 cups (8 ounces) cheddar cheese, shredded
  • 1 medium onion, chopped
  • 1/4 cup sweet red pepper, chopped
  • 1/4 cup green pepper, chopped
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 8 eggs
  • 4 cups milk
  • 1 teaspoon salt
  • 1 teaspoon mustard, ground
  • 1/8 teaspoon pepper
  • 8 bacon strips, cooked and crumbled
  • Cooking Directions

    Sprinkle croutons, cheese, onion, peppers and mushrooms into two greased 8-in. square baking dishes.

    In a bowl, combine the eggs, milk, salt, mustard and pepper.

    Slowly pour over vegetables.

    Sprinkle with bacon.

    Cover and freeze one casserole for up to 3 months.

    Bake the second casserole, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean.

    To use frozen casserole:

    Completely thaw in the refrigerator for 24-36 hours.

    Remove from the refrigerator 30 minutes before baking.

    Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted near the center comes out clean. Yield: 2 casseroles (6-8 servings each).

    Recipe Summary

    Main Ingredients: eggs, bacon, cheddar cheese, milk, onion, croutons, sliced mushrooms

    Course: Breakfast, Brunch, Lunch, Dinner

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